Quail

Braised quail in mustard sauce with capers and green peppercorns, romaine and cucumber salad, naan (frozen, readymade), and blistered shashito peppers.

No wine—tonight my grapes will be after dinner, and they will be distilled in addition to fermented (cognac or armagnac—TBD).

Everything was delicious. The shashitos (from our CSA) had much better flavor than the ones I typically find in stores and Japanese restaurants locally. They had a wonderful fruitiness. Quail is fussy to eat but worth it (though it is less fussy when I go to the trouble of semi-boning it, which I did not tonight).